Cranberry Chutney

This recipe is super great as a condiment on a charcuterie board, served with roast turkey or other poultry, or enjoyed on crackers!

Cranberry Chutney

Frozen cranberries 2 cups

Red onion, thin sliced 1 each

Brown sugar 2 cups

Red wine vinegar ½ cup

Vegetable oil ¼ cup

Pro Seasoning TT (to taste)

Method of prep:

Heat a medium sized skillet over medium heat. Sweat onions in oil until translucent. Add cranberries, brown sugar, and vinegar. Cook while stirring until cranberries burst and sauce becomes thick, about 45 minutes. Chill on the counter for 30 minutes and then refrigerate. Chutney is good for 7 days under refrigeration. Serve room temperature or cold.